Souffle glace d la Joinville

Ingredients

• four whole eggs
• three yolks of eggs
• one pint of syrup
• a pint of double cream
• half a glass of maraschino liqueur
• a handful of mixed fruit
• a few drops of lemon essence

Method

1. 1

   Beat up the eggs and yolks in an egg-bowl, add syrup and stir over the fire till hot and frothy.

2. 2

   Whisk over ice till cold.

3. 3

   Whip cream and amalgamate with egg mixture.

4. 4

   Add lemon essence, maraschino, and mixed fruit.

5. 5

   Fill souffle cases, sprinkle with chocolate and pistachios, and freeze for two hours.

6. 6

   Serve immediately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 489. The excerpt below is the record exactly as published.

ouffle glace d la Joi nville. - Beat up four whole eggs and three yolks of eggs in an egg-bowl, add one pint of syrup and stir over the fire till hot and frothy, then whisk over the ice till quite cold. Whip up a pint of double cream and amalgamate with the contents of the egg-bowl. Add a few drops of lemon essence, half a glass of maraschino liqueur, and a handful of mixed fruit

Cook this with the app: pantry check, scaling, and the assistant.